Eggplant Parmigiana Recipe
Eggplant Parmigiana is an irresistible mouth-watering recipe. An easy to prepare baked recipe, Eggplant Parmigiana is a dish that you would surely love to try.
Ingredients
1 Med. Eggplant, sliced thick
Flour
1 Egg, beaten with some milk
Dried Bread Crumbs, Wheat Germ or Cracker Meal
Olive Oil
1/2 Lb. Swiss or Mozzarella Cheese, sliced
6 Oz. Tomato Paste White or Red Wine, as needed
Pinch of Oregano
Clove of Garlic
Salt and Pepper
1 Cup Fresh, Grated Parmesan Cheese
Directions
Wash the eggplant and, without peeling it, slice it about 3/4" thick.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.
